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Recent Review

Our entire northwest Michigan vacation crowd raved about this cornbread! In contrast to the dry, tasteless stuff so often eaten, this was moist, the flavor was of fresh summer corn, and the texture was perfect - neither dense nor airy, easily eaten by itself (though butter was offered, of course!) We served it with green pork chili. The medium grit corn meal and the pop of the fresh corn made for great texture; the hint of garden-fresh basil was delicious and smelled heavenly while baking . Our sweet corn looked like it had just been picked. The ears were smallish and sold in multiples of four, so I used them all. After cutting off the kernels I scraped the cobs with the back of a table knife and still barely made it to 1 1/2 cups. Perhaps the wetness of the scraped pulp contributed to the moistness we all loved. I will try this with additions other than basil but the basic recipe was perfect.